Best Steaks To Buy

Everybody wants a good juicy steak for dinner or when you are having a barbeque party at your house that is of course if you consider yourself a carnivore. There are a few things to pay attention to because cooking a steak is not that easy and actually, it needs almost science alongside having a command of the technique. But the most important part is choosing the right cut of the steaks. So, we have gathered some of the best steaks for you to buy while shopping for dinner. Let us know how to prepare Best Steaks To Buy

Best Steaks To Buy
  • One of the first steak cuts that come to mind when someone wants to eat a delicious steak is mostly rib-eye steak because of its luxurious texture and marbled fat around the meat. A rib-eye steak is usually fattier than the other ones, yet this is what gives this steak the flavour.

Rib-Eye Steak

A rib-eye steak is a part of one of the ribs of the animal between the sixth to the twelfth. Depending on which rib your cut is coming from tells you how you should cook it. But it is known for being the best meat type for pan-searing or grilling to bring the strong and delicious flavour out of the steak. 

You can have this steak with or without the bone. If you choose to keep the bone of the steak, you might struggle a little bit while tackling it with a knife and you should keep in mind that the bone will be providing more moisture to the steak 

 Sirloin

Sirloin steak is the cut from the back of a cow. There are a bunch of alternative names for this cut such as NY strip steak, Kansas City strip steak, strip loin, and top loin steak. As opposed to rib-eye steak, sirloin has a more intense beef flavour to it and is not quite as rare meat as rib-eye. Therefore, it is also a cheaper option. 

Sirloin can come from a larger part of the T-bone as well as the hindquarter of the animal. Nevertheless, it comes from the same section of the animal as the filet but it is fattier and denser. 

This cut of the steak is also can be purchased with or without the bone even though, chiefly people prefer not a bone-in steak. 

 Porterhouse Steaks

Only by the looks of them, you may not separate a porterhouse steak from a T-bone steak because they are cut from the same section of the animal. Yet there are a few differences: The porterhouse steak is cut from a higher part of the cow’s loin, which gives the porterhouse steak more tenderloin portions than a T-bone. But the main disparity is that a porterhouse steak is simply thicker. It has to be at least 1.25 inches but usually, they are cut to 3 or more inches. 

The right of cooking this cut is the same as others for the most part: Start with high heat and near the end lower the heat.

 T-Bone Steak

The T-bone steak is also cut from the back section of a cow. The cut which takes its name from the bone in the middle of the meat with the shape of a T is formed of the tenderloin which is the small part and the ribs loin which is the larger section of a t-bone steak. Because there is not much fat in the tenderloin section of this cut the meat might need to be marinated

The t-bone cut is a combination of two parts of meat, which is unique in that you are getting a buttery tenderloin on one hand and a beefy strip steak on the other. Thus, you should be careful about the head while cooking this meat.

Also, there is no need to say, as it can be understood from the name, that a t-bone steak comes with its bone tacked in. 

 Filet Mignon

Filet Mignon is the French name of a steak cut that is sometimes also called beef tenderloin by Americans or just filet that comes from underneath a cow’s ribs, which is the very middle of the tenderloin. The most expensive piece of steak cut Filet Mignon is almost fat-free, sinew, and extremely tender. 

These steak slices are typically two are three inches thick. 

Because of its tenderness and lack of fact, it has relatively less flavour. Therefore, it is a good idea to marinate it before cooking, add seasoning or bacon or ask the place you make the purchase not to trim away all the fat there is to make it produce some more flavour.

Pan-frying, grilling, roasting, and broiling are the fit ways to cook this cut of steak although, filets are known to cook well on the grill or in a cast-iron pan.

Conclusion

There are plenty of mistakes you can make, while you are trying to cook the perfect steak. Nonetheless, you might find a lot of different types of meat, which can ruin your dinner. With one cut of a steak, it turns up delicious, with another one you can over-or undercook it. To prevent that, you should know what section of meat you want. Only after then, you can know the convenient way of cooking your steak.

Best Steaks To Buy

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